Do you have leftover corned beef and want to make the best breakfast you’ll eat this year? Corned beef hash is what you need! 

Give me all the juicy corned beef! I love corned beef with cabbage, corned beef sandwiches, and especially this hash.

To be honest I love corned beef hash so much that I always ask Mike to make extra corned beef just to make sure hash happens. I just love crispy little nuggets of juicy beef and toasty roasty potatoes. Add a couple of jammy eggs on top and a side of toast and I’m in heaven.

How to make corned beef hash

1. Prep. Chop up your shallots, corned beef, and halve some new potatoes.
2. Fry. Heat up a bit of oil and add the potatoes cut side down to a large cast iron or non stick pan. Fry until golden and crisp.
3. Steam. Add garlic and shallots and beef stock to the pan, bring to a simmer, cover and cook until the potatoes are creamy and cooked through.
4. Crisp. Take the lid off and cook off the remaining liquid. Add the corned beef and some rosemary and cook, stirring, until hot and crisp.
5. Throw an egg on it. Add eggs: make a nest and fry them in the pan, scramble them in, make sunny side up eggs in another pan, soft boil or poach, anything goes.
6. Enjoy!

What is corned beef?

Before we get too deep into the hash part, maybe you’re wondering what exactly is corned beef? Corned beef is beef brisket that’s been salt-cured and pickled with spices and boiled to juicy, tender perfection. It’s called corned beef because way back in the day, giant grains of rock salt were called “corns.” Most corned beef is eaten as is with cabbage and potatoes, in sandwiches, or for breakfast as hash.

 

Have you heard of sushi bake? 

It’s a super popular potluck dish inspired by sushi. It’s a deconstructed California roll, layered and baked in a casserole. Everything gets warm and creamy and you scoop it up into crispy sheets of roasted seaweed and top it off with cucumber and avocado. It’s SO good. If you love California rolls, you’ll love sushi bake. It’s savory, creamy, and super satisfying. Because it’s so easy to make, it’s perfect for potlucks, gatherings, and get togethers

What is sushi bake?

Sushi bake came around as an alternative to sushi rolls: all the flavors of creative sushi rolls layered and baked into a warm and comforting delicious casserole, meant to be scooped into little sheets of roasted seaweed.

Like most casseroles, it’s a home style dish meant to be shared with friends and family. It’s easier than rolling lots of rolls and the scooping and sharing makes it fun and interactive. It’s infinitely customizable meaning there’s a sushi bake out there for everyone!

How to make sushi bake

1. Make: Take the time to make sushi rice. You can just use plain cooked short grain rice, but taking the time to add vinegar, sugar, and salt to make sushi rice will take your sushi bake to a whole other level.
2. Spread: Spread the sushi rice into a oven safe dish and sprinkle with some furikake.
3. Mix: In a bowl, mix up some shredded chopped crab with cream cheese and Kewpie mayo and then spread it on top of the rice layer. Sprinkle on a bit more furikake.
4. Bake: Pop the sushi bake into the oven and bake until it starts to brown and bubble and is heated through.
5. Enjoy: Remove from the oven and if desired, drizzle with extra kewpie mayo and sriracha. Enjoy scooped on to roasted seaweed snacks with cucumber and avocado.

Ingredient-

Ingredient	Description
Sushi rice	Koshihikari variety, short and stubby, naturally sticky, perfect for sushi bake, easily found online or in stores.
Crab or seafood	Options: imitation crab (fish), canned crab, fresh crab. Can substitute with salmon, tuna, prawns, or other seafood.
Kewpie mayo	Japanese mayonnaise with rich, sweet flavor, tangy from rice vinegar.
Cream cheese	Adds creaminess when mixed with crab, becomes melty and decadent.
Furikake	Rice seasoning made of seaweed, sesame seeds, and other flavorful ingredients. Adds taste to rice, noodles, etc.